Heat 1 tablespoon of the olive oil in a large pot or dutch oven over medium-high heat.

Add the beef, break up into small pieces with a wooden spoon or spatula and cook until browned.

Transfer beef with a slotted spoon to a dish and set aside. Drain any excess fat from the pot.

Add 1 tablespoon of the butter and another tablespoon of olive oil to the pot.

Add the onions and mushrooms to the pot and cook for 3-5 minutes, just enough to get some color on them, but before the mushrooms start releasing their liquid. Transfer to a bowl and set aside.

Add the remaining tablespoon of olive oil and 1/2 tablespoon of butter to the pot.

Add the carrots, shallots, thyme, rosemary and garlic and cook for about 5 minutes until softened.

Season with salt and pepper.

Add the rice vinegar and let reduce by half, about 1-2 minutes.

Add the wine and reduce by half again, about 3 minutes.

Add the tomato paste and stir to combine, cook 1 minute.

Add the broth and transfer the beef and mushroom/onion mixture back to the pot. Season with more salt and pepper to taste. Bring to a boil, stir, reduce to a low simmer and cover.

Cook for 25-30 minutes stirring occasionally.

While bolognese cooks, make farro by combining 1 cup of farro and 2 cups of water in a medium sauce pot. Bring to a boil, reduce to low, cover and cook until water is completely absorbed by the farro, about 25 minutes.

Serve bolognese on top of cooked farro with parmesan cheese.